World Cuisines

Omani Halwa

Oman

The gelatinous jewel of Sohar: a wobbling, translucent halwa of starch, sugar, ghee, rosewater, saffron and nuts, stirred in copper pots for hours and cut with a sword-like ceremony.

What it is

The gelatinous jewel of Sohar: a wobbling, translucent halwa of starch, sugar, ghee, rosewater, saffron and nuts, stirred in copper pots for hours and cut with a sword-like ceremony. Ingredients: sugar, corn or sago starch, ghee, rosewater, saffron, cardamom, almonds, pistachios, dried fruit; served with qahwa coffee. Recipe: 1) Dissolve sugar; add starch slurry gradually. 2) Stir in ghee in stages over hours of cooking until the mass turns glossy and pulls from the pot. 3) Add rosewater, saffron and nuts. 4) Set in dishes; it keeps for weeks. Serve: in small scoops with bitter Omani coffee — the sweetness demands the pairing. Flavor: floral, buttery, delicately spiced jelly. History: Omani halwa is the sultanate's gift of honour, presented in dallah-and-halwa sets; Sohar's halwa houses are famous across the Gulf. See also: Shuwa, Majboos (Omani).

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